Cider Braised Pulled Pork & Creamy Slaw Sandwich

You might think that because I hail from North Carolina, east coast barbecue runs through my blood.

But you’d be wrong.

In actuality, my extended family roots sprout from the New Jersey area.

So despite being raised in a southern state—many of the comfort foods of my childhood resembled classic northern dishes like mustard-smothered deli sandwiches on rye and crusty everything bagels with cream cheese and lox.

That being said, I’ve never seen either of my parents even near a pork butt.

However, while barbeque wasn’t part of the meal regime inside my childhood home, in North Carolina—it’s nearly impossible to avoid.

From enjoying it at friends’ houses in high school to tailgating with pounds of pulled pork in college, vinegary, eastern Carolina-style ‘cue somehow always ended up making an appearance in my life.

I credit most of my cooking chops to watching my dad prepare an exquisite dinner for our family every night. But since I can’t remember a single occasion where he smoked a giant brisket or rubbed down a Boston butt with brown sugar—I’m left to my own devices in the barbeque department.

I created this particular pulled pork recipe by dissecting the tangiest, most delicious ‘cue memories I could think of and putting them back together on a bun.

For the cooking process, I took one of my very favorite three-step techniques that I often apply to chicken thighs for a quick weeknight dinner.

Sear, braise, roast. It sounds like a dance move. It’s not.

While I certainly respect all of the recipes out there who call for plopping a pork butt into a slow-cooker and calling it a day—I strongly urge you to sear your meat.

Not only does the caramelized layer on the outside sear in the flavor, but the spices get charred into the meat and those crispy bits are like little surprise pork presents in each bite.

Who would turn down a surprise pork present?

Once the pork is brilliantly browned on all sides, I add in the aromatics (chopped onions, the remaining spice rub, and a few splashes of flavor) along with the braising liquid. I use a lager-apple cider blend, but if you’ve got a cider beer you like on-hand—might as well knock out

two beers with one stone. I mean birds.

A low-and-slow roast in the oven (along with everything mentioned above) leads to one thing: pork so succulent that it practically falls apart with one poke of your fork. It also has a foolproof method of letting you know it’s at the finish line.

If the center bone slips right out, it’s done. If the meat is so tender it shreds apart with barely any give, it’s done.

I stretch the apple cider vinegar from the pork to the slaw to mimic that tart, tangy Eastern North Carolina-flavored ‘cue that was always at arms reach in the town where I grew up.

The pork is so juicy and dripping with braising liquid that the only additional sauce required is an ice-cold beer.

Napkins not included.

---

Chef’s Tips

1. 1. Store-bought shredded cabbage is a great quick fix for slaw, but can be pricey in bulk. Use a whole head of cabbage to cut back on costs, and instead instead of slicing it by hand—you can use the shredding disc attachment for your food processor to get piles of cabbage shreds with just the push of a button.
   2. Marinating the meat adds even more flavor, so if you have the time—wrap the dry rubbed pork butt in plastic wrap and allow it to marinate in the fridge overnight. The spices will seep even deeper into the meat.
   3. The braising liquid will reduce and act as a thick, tangy barbeque sauce, but for a quick Eastern North Carolina vinegar-style sauce, combine ½ cup white vinegar, ½ cup apple cider vinegar, ½ tablespoon light brown sugar, ½ tablespoon crushed red pepper flakes, and salt and pepper to taste.

---

Cooking By the Numbers - Beginner Friendly Steps with Photos…

Step 1 – Prepare the Dry Rub and Rub the Pork

Preheat the oven to 300° F.

In a small bowl, mix together the salt, pepper, chili powder, garlic powder, paprika, and light brown sugar. Pat the pork dry with paper towels and then rub it all over with the spice mixture, pressing to adhere. Reserve the remaining rub.

Step 2 – Sear the Pork, Add the Braising Liquid, and Cook

Chop the onions.

In a large, oven-proof pot like a Dutch oven over medium-high heat, add the oil and swirl to coat the pan. Sear the pork until a golden-brown char appears, about 30-45 seconds per side.

Add in the onions and remaining spice rub and then deglaze the pot, scraping to loosen any brown bits from the bottom, with the beer, apple cider, 2 tablespoons of the apple cider vinegar, and the Worcestershire. Stir to make sure that the liquid and onions are evenly distributed around the pork.

Cover the pot with a lid and braise the pork until the center bone slides out and the meat is fall-apart tender, about 5-6 hours. If the meat feels tough, it’s not finished cooking.

Step 3 – Make the Slaw

Meanwhile, make the slaw. Shred the cabbage and carrots. You can also peel the carrots into ribbons. In a very large bowl, combine the cabbage and carrots.

In a separate bowl, whisk together the remaining 2 tablespoons apple cider vinegar, the mayonnaise, sour cream, honey, celery seed, and a pinch each of salt and pepper. Add half of the dressing to the cabbage mixture and toss. Continue adding the dressing, tossing as you pour, until the slaw is thoroughly coated to your liking. Transfer the dressed slaw to a clean bowl, cover, and refrigerate until the pork is ready.

Step 4 – Shred the Meat and Make the Sandwiches

Use two forks to shred the meat and toss it with the remaining liquid left in the pot.

To assemble the sandwiches, top each roll bottom with a heaping scoop of shredded pork, a small scoop of slaw, and the top bun. Set out additional garnishes such as pickles, hot sauce, and thinly shaved onions.

‘Cue the Smoke Signal.

The crusty char on the outside of the pork and the few drops of Worcestershire provide deep, complex flavor—but a splash of liquid smoke will give you that outdoorsy taste you’re after. For even more barbecue-inspired bites, check out the recipes below:

Similar recipes:

Delicious Glazed BBQ Meatloaf
Quick and Easy Crispy Baked BBQ Wings
Fall off the Bone Oven Baked Ribs